I responded with an absolute maybe.

I got “the gaze,” scheduled her for a Nutrition Together session, and decided it was time to write it all down.

Here then, is Part One of a Three Part series on Carbohydrates …

… compete with two polls … please vote! And, as always, if you comment on my posting, you’ll be entered into a contest to win free personal training!

We’re going to get a bit technical here in the 1st week. You don’t really need to know the chemistry (I’ll give my layman’s recommendations in week 3), but following along will definitely improve your awareness of marketing hype and improve your diet!

Question # 1 for you:

A (very) Brief History of the Carbohydrate Conversation

If you thought that Low Carbohydrate (Carb) diets were a consequence of modern dietary remediation, you’d be right. And you’d also be quite wrong.

In fact, many anthropologists believe that the early hunter-gatherer humans of thousands of years ago consumed a diet largely consisting of proteins and fats with relatively low carbohydrate content. Of course, they suffered from very low life expectancies, widespread disease, and chronic illnesses, so it’s probably best not to give too much credit to that <ahem> tribe’s eating habits. They were also generally more active than our current society.

More recently, physicians sporadically treated diabetic patients with medications and low carb diets as early as the 1700s … more than 3 centuries ago.

In short, it’s a complex topic. While much there is much consensus around protein and fat intake requirements for varying levels of human activity, the camps on carbohydrates are very much divided.

Further complicating the picture is that we have a very diverse range of activities to consider. Athletes, weekend warriors, and fitness freaks all need different nutrition than the average consumer. And the average consumer is different in activity behaviors than highly sedentary folks in the community.

In the end, no diet is right for everyone, and, over the next few weeks, I’ll show you why!

Simple table sugar is a carbohydrate just as a bowl of oat meal is. So to, are cookies, pie crusts, and brussel sprouts.

Everything from simple fruits to complex, highly refined grain food products has been thrown under the carbohydrates-are-bad bus, and that’s just wrong.

Organically Speaking …

Carbohydrates, as the name suggests, are a long chained carbon molecule (carbo -) with oxygen and hydrogen (hydrates). The ratios of hydrogen and oxygen are about 2:1 (H2O), though the molecule itself has very little in common with water.

The simplest of all carbohydrates is a single unit of a saccharide, or sugar. It is called a monosaccharide (C6H12O6). How the molecule is structured, however, determines what type of a sugar it is, even though it has the same molecular formula (C6H12O6).

Three commonly recognized monosaccharides are Glucose, Galactose, and Fructose. Glucose, of course, is human blood sugar, an immediately ready source of energy for cellular respiration – the product of which is ATP, our primary energy source.

Galactose is the sugar commonly found in dairy product (and is responsible for ‘lactose intolerance’), while Fructose is the sugar found in honey and fruits.